It’s Tuesday which means we all made it through our dreaded Monday’s! hah I don’t know about you, but I think we should have 4 day work weeks and 3 day weekends… brilliant idea right? 🙂 Anyhow, to help you all kick yesterday’s Monday blues in the hiney i thought I’d offer up a sweet treat for today’s recipe:


I have wanted to make tiramisu for quite some time, but was a bit intimidated by it. It’s such a fancy dessert that I thought it MUST be super duper complicated. 

Plus raw eggs pretty much give me the skeeves.  Pretty much? okay, that was a slight exaggeration… they full on gross me out. As in, I won’t touch them with a 10 foot pole. I have a bit of a salmonella phobia. Ask the hubs. I have to disinfect every. thing. with bleach if we’ve been working with raw chicken in the kitchen.  I even have an electric soap dispenser now so I don’t have to touch anything with my salmonella raw chicken hands. Am I sharing too much? 

Hey, we all have our quirks.

Now that I’ve gotten that off of my chest…

I’m happy to tell you that there are now these nifty little things called pasteurized eggs.  {Hi Tina, Welcome to the 21st Century! haha} They heat the eggs to certain temperature to kill off any potential bacteria, without actually cooking the eggs. Pretty darn cool! 

Raw egg phobia solved!

Okay, so I have heard amazing things about the Cook’s Illustrated version of Tiramisu; which of course doesn’t surprise me! All of their recipes are nothing short of perfection. I loved Brown Eyed Baker’s idea to substitute Kahlua (the recipe calls for dark rum which packs a little too much punch for me!).  So I went with Kahlua and am mighty glad I did.

It was divine. I took the leftovers to work the next day because, well let’s face it, this food blogging thing isn’t the kindest to my waistline. haha Anyhow, the cake was demolished (we’re talking nothing left, not a drop) in about 5 minutes flat.

That should speak for itself! 🙂

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Yield: 8-12 servings

Prep Time: 15-20 minutes

Total Time: 25-35 minutes (plus 6-12 hours inactive chilling time)

From Cook’s Illustrated November & December 2007 issue


2-1/2 cups strong brewed coffee, room temperature
1-1/2 Tablespoons instant espresso granules
6-9 tablespoons Kalua Coffee Liquor (may sub dark rum)
6 large egg yolks (I used pasteurized eggs)
2/3 cup sugar
1/4 teaspoon salt
1 1/2 pounds (24 oz) mascarpone
3/4 cup cold heavy cream
14 ounces (42-60, depending on size) dried ladyfingers (I used Savoiardi brand)
3-1/2 Tablespoons cocoa, preferably Dutch-processed


Mix together coffee, espresso, and 3-4 tablespoons Kahlua (or dark rum) in a baking dish (you want one that you can easily roll lady fingers in) until espresso dissolves. Set aside until ready to use.

In the bowl of a stand mixer (fitted with whisk attachment), beat yolks at low speed until just combined. Next, add in the sugar and salt. Turn up speed to medium-high and beat until pale yellow, 1 1/2 to 2 minutes, being sure to scrape down the bowl with a spatula a few times.

Add the remaining 3-4 tablespoons Kalhua (or dark rum) and beat at medium speed until just combined, roughlyl 20-30 seconds. Scrape bowl and add mascarpone. Beat at medium speed until no lumps remain (30-45 seconds), again, being sure to scrape down bowl once or twice. Transfer mixture to large bowl and set aside.

In now-empty mixer bowl (not necessay to clean bowl), beat cream at medium speed for about 1 to 1-1/2 minutes. Increase speed to high and continue to beat until cream forms stiff peaks (another 1-2 minutes longer).

Using a rubber spatula, fold one-third of whipped cream into mascarpone mixture to, and then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.

Working one (or 2) at a time, drop half of ladyfingers into coffee mixture quickly roll, remove and transfer to 13 by 9-inch baking dish (Do not submerge ladyfingers in coffee mixture; entire process should take no longer than 2-3 seconds for each cookie.) Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit into the dish nice and neatly. I had a few cookies left over.

Next, spread half of the mascarpone mixture over the ladyfingers using a spatula to gently spread the mixture all the way to the edges and corners of the dish. Smooth the surface. Place 2 tablespoons cocoa in mesh strainer (or powdered sugar sifter) and dust the cocoa over mascarpone.

Repeat dipping and arrangement of ladyfingers (again, I had a few cookies left over). Gently spread remaining mascarpone mixture over ladyfingers and dust with remaining 1 1/2 tablespoons cocoa. Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours. The longer its sits the better it gets! Cut into pieces and serve chilled.